Vegetarian "Sausage" Stuffed Kaboka Squash

The delicious Vegetarian Stuffed Squash substitutes traditional sausage stuffing with vegan, Cracked Farro Porridge. The nutty taste and toothy bite that makes a terrific substitute for sausage stuffing for pumpkins and bell peppers. You can make this vegan by using a vegan cheese substitute.

I like to use the lovely orange or green kaboka squash for this because it's got a delicate sweetness without being overly sweet and the shell is soft and edible. You can slice the entire finished pumpkin into wedges to serve. The same "stuffing" mix is delicious for vegetarian stuffed bell peppers.

Makes enough for 1 medium size pumpkin or kaboka squash or 4-6 bell peppers. Feeds 2-3 people. Simply multiply the recipe by the number of pumpkins you wish to stuff.

WHAT IS CRACKED FARRO PORRIDGE?

Emmer is a type of farro (an ancient hulled wheat) that dates back to early civilization. Grown organically in the Pacific Northwest using regenerative farming methods, it has 28 chromosomes and predates Spelt. Cracked in a fine grind from signature whole-grain Emmer Farro, this porridge is an excellent source of protein, fiber, phosphorus, and trace minerals. It is naturally sweet, rich, and nutty, with a creamy texture.  Winner of the Good Food Award, don't let the porridge name fool you, it's not just for breakfast! Used in Northern Italy as a savory porridge, this milled-to-order Organic Cracked Farro Porridge is a nutritious whole-grain cereal that can be used as a hot cereal or prepared polenta-style with fresh herbs and roasted vegetables or roasted meats. 

Vegetarian "Sausage" Stuffed Kaboka Squash

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Category

Main Dish

Servings

4

The delicious Cracked Farro Porridge has a nutty taste and a toothy bite that makes a terrific substitute for sausage stuffing for pumpkins and bell peppers. You can make this vegan by using a vegan cheese substitute.

Author:

Lisa Riznikove

Ingredients

• 1 medium size kaboka squash

• 1 cup Cracked Farro Porridge (This also works with Potage Pilaf and other steal cut whole grains)

• 1 1/2 cup of veggie broth

• 2 shallots finely diced

• 2 cloves of garlic minced

• 1 tablespoon chopped fresh sage

• 1 teaspoonfresh thyme

• 1/2 teaspoon brown fennel seeds

• 1 teaspoon chopped parsley

• 1/2 teaspoon salt

• 5-10 cranks of freshly ground pepper

• 1 cup of grated parmesan cheese or vegan cheese substitute

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Directions

1. Preheat oven to 400 degrees.
2. Cut the top off of the squash or pumpkin you are stuffing and cut a small sliver off the bottom so that it will sit up straight. Scoop out the insides and rub with a small amount of olive oil and sprinkle with salt and pepper.  Place the squash on a baking sheet and roast for 15 minutes until just tender.

3. Meanwhile Saute the shallots until soft in olive oil in a thick bottom sauce pan on medium heat. (about 2 minutes). Add the parsley, fennel, sage, thyme, garlic, salt and pepper and saute another minute. Add the stock and rye. Bring to a boil and then  cover and simmer for 15 minutes until the liquid is absorbed and it has the texture of a thick porridge. Taste and season with additional salt and pepper to taste.  Add the grated cheese and combine.

4. Stuff the squash or bell peppers, sprinkle with some additional cheese and place back in the oven for another 10-15 minutes until the cheese is melted through. If you leave it in too long the squash will collapse and it will taste delicious but not look as pretty.
5. To serve, place the entire pumpkin on a tray or plate and slice in quarters table side. Kaboka squash has a soft skin that is delicious so that the entire pumpkin can be eaten.

Recipe Note

Every recipe here was developed and tested using farm-fresh beans from Foodocracy and Primary Beans. Older beans, anything past a year in your pantry, or beans from other sources may need more coaxing. Give them a soak and add extra cooking time, and they'll get there eventually.